- In a small bowl, mix powdered sugar and 1/4 cup peanut butter until crumbly. Set aside. 
- In a large bowl, whisk together pudding mix, milk, and 1/2 cup peanut butter for about 2 minutes until thickened. 
- Gently fold in 1 cup of whipped cream until smooth. 
- Sprinkle half of the peanut butter crumbles into the cooled pie crust. 
- Spread the filling evenly over the crust. 
- Cover with 2 cups whipped cream or Cool Whip. 
- Sprinkle the remaining crumbles on top. 
- Refrigerate for at least 2 hours before slicing. Serve chilled.